Panda Express Orange Chicken (Copycat

• Meat

  • 1 cut into pieces 2 lb boneless, skinless chicken thighs, boneless skinless

• Produce

  • 2 tsp Garlic
  • 1 1/2 tbsp Ginger, root
  • 4 Green onions
  • 2 Oranges, zest of
  • 1/2 tsp Red chili pepper, hot

• Refrigerated

  • 1 Egg

• Condiments

  • 3 tbsp Soy sauce

• Baking & Spices

  • 1 pinch Black pepper
  • 1/2 cup Corn starch
  • 1/4 cup Flour
  • 1 1/2 tsp Salt
  • 10 tbsp Sugar

• Oils & Vinegars

  • 2 tbsp Oil
  • 1 tsp Sesame oil
  • 10 tbsp White vinegar

• Beer, Wine & Liquor

  • 2 tbsp Shaoxing rice wine

• Liquids

  • 7/16 cup Water

Found on dinnerthendessert.com

Description

Ingredients

• 2 lb boneless, skinless chicken thighs, cut into 1 pieces
• 1 egg
• 1½ tsp salt
• 1 pinch black pepper
• 2 tbsp oil, divided, plus more for frying
• ½ cup corn starch, plus 1 tbsp
• ¼ cup flour
• 1½ tablespoons ginger root, minced
• 2 teaspoons garlic, minced
• ½ tsp hot red chili pepper, crushed
• 4 green onions, chopped from tip to tail (not including root)
• 2 tablespoons Shaoxing rice wine
• ¼ cup water
• 1 teaspoon sesame oil
• 3 tablespoons soy sauce
• 3 tablespoons water
• 10 tablespoons sugar
• 10 tablespoons white vinegar
• zest of 2 oranges

Directions

• To make the sauce combine the soy sauce, 3 tablespoons water, sesame oil, sugar, white vinegar, and orange zest.
• to make the cornstarch mixture, dissolve 1 tablespoon cornstarch in ¼ cup water and set aside.
• To make the chicken we are going to set up a dredging station.
• Add the egg, salt, pepper and 1 tablespoon oil into a bowl and whisk together in a large bowl.
• In a separate bowl, add ½ cup corn starch and flour and mix well.
• In a large frying pan or a wok, heat oil in a wok 375 degrees.
• Dip chicken pieces in the egg mixture, then dredge in the flour mixture.
• Fry the chicken for 3 to 4 minutes or until golden and crisp.
• Transfer to a cooling rack and repeat with remaining chicken.
• When you are done with the chicken, drain the oil from the pan and wipe it clean.
• Add 1 tablespoon oil, ginger and garlic and cook for about 10 seconds.
• Add crushed red peppers and green onions, and cook for just a few seconds.
• Add rice wine and orange sauce and bring to boil.
• Add the cornstarch mixture to the pan and cook for just a few seconds until it thickens.
• Turn off the heat, and add cooked chicken and stir until well mixed.